Pineapple and Bacon Tacos

Course main
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 7 people
Author Taco Tender


Adobo Marinade:

  • 6 whole dried ancho chilies stems and seeds removed
  • 2 whole chipotle peppers canned
  • 2 tablespoons extra-virgin olive oil
  • 4 medium cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon whole cumin seed toasted and ground
  • 1 teaspoon whole coriander seed toasted and ground
  • Small pinch ground cloves
  • 2 tablespoons dark brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • Salt to taste


  • 1 pineapple  skin and core removed
  • 8 ounces sliced bacon
  • For Serving:
  • 20 corn tortillas  heated
  • Salsa Verde
  • Crumbled cotija cheese
  • Thinly sliced red or green jalapeño serrano chilies are ok too
  • fresh cilantro leaves chopped


Adobo Marinade

  1. Preheat oven to 350°F. Microwave the ancho chiles for 10-20 seconds. In a blender add the ancho chiles, olive oil, garlic, cumin see, coriander seed, cloves, garlic, vinegar, brown sugar, and soy sauce. Blend until the mixture becomes smooth. Add salt to taste.


  1. Rub half of the marinade onto the pineapple with the core and skin removed. Place the pineapple on a foil covered baking sheet. Take the bacon slices and lay over the pineapple until covered. Place the baking sheet on the center rack of the oven for 45 minutes to an hour (or until the bacon is crisp). After removing from the oven set the bacon aside. Cut the pineapple into slices and then into halves. 

  2. Serve and top with remaining marinade, salsa verde, cotija, fresh chilies, and cilantro.

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